In a large pot over medium heat, melt the butter or olive oil until bubbly. Add the chopped onion and sauté for about 4 minutes until translucent.

Add the minced garlic and stir for another minute to enhance the aroma.

Stir in the sliced carrots and chopped celery, sauté for about 5 minutes until softened.

Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat and let it simmer uncovered for about 10 minutes.

Gently add the frozen pierogi and cook for 5-7 minutes until they float.

Stir in the cream, chopped dill, and lemon juice; simmer for an additional 5 minutes.

Ladle into bowls and garnish with sour cream and fresh dill if desired.